“Beef shin is a highly worked muscle and I think it’s perfect for a curry, because when you slow-cook it, it becomes tender and absolutely delicious.” – Matt Moran

Summertime is all about eating seasonal produce in light, vibrant dishes, and this salad fits the bill perfectly.

Perfect for dinner. Even better as leftovers for lunch the next day!

There are many larb versions in Thailand. The Chiang Mai style is laced with cloves, cinnamon and Sichuan pepper and has finely chopped chicken livers, which gives a rich flavour that contrasts the fresh crudites and zingy lime juice.

The evenings are dark and the weather’s turned cold… thankfully, with this warming, comforting and flavour-packed Thai curry, Shannon Bennett, has the perfect dish to enjoy curled up on the sofa. Just add your favourite TV show.

Leanne Kitchen says, “Double the curry paste and freeze half (for up to 5-6 weeks) for another time."

Make the most of your puff pastry with these savoury hand pies.

Slow and easy is the go with baked rice. “You don’t have that incessant stirring, worrying that you’re going to overcook it,” says Colloca. Fried rice is the opposite: “Cook it fast in a smoking-hot wok or very large frying pan,” says Marion Grasby.

Olivia Andrews is putting the flavour back into weeknight dinners with her Thai-stye green peppercorn beef stir-fry.

For a fresh and simple noodle dish, try this tasty Thai pork larb recipe.

Get your hands dirty with Phoebe Wood's sticky Thai-style chicken wings. Easy entertaining at its best.

Introducing the new Thai beef salad.

This fragrant curry paste is a perfect base for chicken, vegetable and fish curries. Here, Valli Little has used it in a chicken and eggplant curry – with absolutely sensational results.

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

Flavour trip to the East without leaving your home kitchen via this Thai take on chicken noodle soup.